Clarke's is the legendary Notting Hill restaurant that pioneered seasonal fine dining in British cuisine. To mark the restaurant's 30th birthday year, Sally Clarke, the award winning chef, restaurateur and author has chosen a handful of recipes for each of her favourite 30 ingredients, ordered as they come into season. The simple idea of cooking with the freshest and best market produce, Sally Clarke's vision for thirty years, is at the heart of her new book of ninety-five recipes.
Spring: Potato, Pea, Broad Bean, Fennel, Asparagus
Summer: Rocket (Arugula), Strawberry, Apricot, Basil, Cherry, Fig, Landcress, Raspberry, Beetroot, Tomato, Peach
Autumn: Leek, Sweetcorn, Aubergine (Eggplant), Cobnut, Quince, Pine Nut,Squash and Pumpkin, Olive, Cep
Winter: Clementine, Blood Orange, Chicory, Sage, Lemon and Lime